Bean & Cheese Taquitos Recipe

ByElena Hart
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Introduction

These Bean & Cheese Taquitos are crispy, flavorful, and easy to make at home. Packed with a savory blend of refried beans and cheese, they’re perfect for a snack or party appetizer. Serve them with a zesty green chile sour cream sauce for extra deliciousness.

A group of seven crispy, golden-brown taquitos laid out on brown parchment paper over a white marbled surface, some topped with dollops of white creamy sauce with green herbs; one taquito is broken open, showing melted bright orange cheese stretching out. Around the taquitos are bright green lime wedges and small green cilantro leaves scattered for garnish. At the bottom left, a white bowl filled with chunky green guacamole and at the top right, a white bowl filled with smooth white sauce with herbs, a wooden chopstick resting on the edge. The scene is warm and inviting with soft light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 (16-oz.) can refried beans
  • 1/2 cup shredded pepper Jack cheese (about 2 oz.)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 12 small corn or flour tortillas
  • 1 cup shredded cheddar cheese (about 4 oz.)
  • Neutral oil, for frying
  • 1 (4-oz.) can green chiles, drained
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Step 1: In a large bowl, combine refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well.
  2. Step 2: Place the tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm, about 15 seconds, to make them pliable.
  3. Step 3: Spoon about 2 tablespoons of the bean mixture into the center of each tortilla. Top with shredded cheddar cheese, then roll up the tortilla tightly.
  4. Step 4: Pour neutral oil into a large, high-sided skillet to a depth of about 1/2 inch and heat over medium until shimmering and about 350°F (175°C).
  5. Step 5: Fry the rolled tortillas seam side down in batches until golden, about 2 to 3 minutes for corn tortillas or 4 to 5 minutes for flour tortillas. Flip and fry the other side for another 1 to 2 minutes. Transfer to a paper towel-lined plate to drain.
  6. Step 6: For the green chile sour cream sauce, combine green chiles, sour cream, chopped cilantro, minced garlic, and lime juice in a medium bowl. Season with salt and pepper to taste.
  7. Step 7: Serve the taquitos warm, accompanied by the green chile sour cream dipping sauce.

Tips & Variations

  • Use flour tortillas for a softer, chewier taquito or corn tortillas for a crispier texture.
  • Add a pinch of smoked paprika or cayenne to the bean mixture for extra smoky heat.
  • Make the sour cream sauce a day ahead to allow flavors to meld; just keep refrigerated until ready to serve.
  • Try baking the taquitos on a baking sheet at 425°F (220°C) for 15–20 minutes as a lighter alternative to frying.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to regain their crispiness. The green chile sour cream sauce can be kept refrigerated for up to 2 days; stir well before serving.

How to Serve

A close-up of six rolled, deep-fried taquitos stacked in a pyramid shape on brown parchment paper atop a white marbled surface. The taquitos have a crispy, golden-brown texture with some charred spots and are filled with a dark, crumbly meat mixture visible at the open ends. A dollop of white creamy sauce with green specks is dripping down from the top taquito near its open edge. Small pieces of green herbs are sprinkled over and around the taquitos. In the bottom left corner, two lime wedges with a fresh green color are placed. A blurred wooden bowl filled with white creamy sauce with green herbs is seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Bean & Cheese Taquitos?

Yes, you can freeze cooked taquitos. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Reheat in the oven or air fryer from frozen until hot and crispy.

Can I make these taquitos vegan?

Absolutely! Substitute the cheeses with your favorite vegan cheese and use a vegan sour cream for the dipping sauce. Ensure your refried beans are vegan-friendly as well.

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Bean & Cheese Taquitos Recipe

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★★★★★

5 from 138 reviews

Crispy and flavorful Bean & Cheese Taquitos filled with seasoned refried beans and melted cheeses, fried to golden perfection and served with a zesty green chile sour cream dipping sauce. A delicious Mexican-inspired appetizer or meal that’s easy to prepare and sure to please crowds.

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 taquitos 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

Taquitos:

  • 1 (16-oz.) can refried beans
  • 1/2 cup shredded pepper Jack cheese (about 2 oz.)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 12 small corn or flour tortillas
  • 1 cup shredded cheddar cheese (about 4 oz.)
  • Neutral oil, for frying (vegetable or canola oil works well)

Green Chile Sour Cream Sauce:

  • 1 (4-oz.) can green chiles, drained
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the bean mixture: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well until all ingredients are evenly incorporated.
  2. Warm the tortillas: Place the tortillas on a heatproof plate and cover them with a damp paper towel. Microwave for about 15 seconds until they are warm and pliable, which makes them easier to roll without cracking.
  3. Fill and roll the taquitos: Spoon approximately 2 tablespoons of the bean mixture onto the center of each tortilla. Sprinkle shredded cheddar cheese over the filling. Roll up the tortilla tightly, securing the filling inside.
  4. Heat the oil: In a large, high-sided skillet, pour neutral oil to a depth of about 1/2 inch. Heat the oil over medium heat until it shimmers and an instant-read thermometer reaches around 350°F (175°C).
  5. Fry the taquitos: Working in batches, carefully place the rolled taquitos seam side down into the hot oil. Fry corn tortillas for about 2 to 3 minutes until golden, flipping carefully and frying the other side for another 1 to 2 minutes. Flour tortillas may require 4 to 5 minutes on the first side. Use tongs to transfer cooked taquitos to a paper towel-lined plate to drain excess oil. Adjust heat as needed to maintain the oil temperature.
  6. Make the green chile sour cream sauce: In a medium bowl, mix together the drained green chiles, sour cream, chopped cilantro, minced garlic, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste. Stir until smooth and well combined.
  7. Serve: Serve the taquitos warm alongside the green chile sour cream sauce for dipping.
  8. Make ahead tip: The sour cream sauce can be prepared up to one day in advance. Store it in an airtight container in the refrigerator until ready to serve.

Notes

  • Use fresh, warm tortillas to avoid cracking when rolling taquitos.
  • If you prefer a healthier option, you can bake the taquitos at 425°F for 15-20 minutes instead of frying, flipping halfway through.
  • Adjust the spiciness by using mild or hot green chiles according to your preference.
  • Make sure the oil is at the right temperature before frying to achieve crispy, golden taquitos without oily residue.
  • Sour cream sauce can be stored refrigerated for up to 2 days.

Keywords: bean taquitos, cheese taquitos, Mexican appetizer, fried taquitos, vegetarian Mexican recipe, green chile sour cream sauce

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